As soon as Fall hits, my instant reaction is to “Pumpkin Spice All the Things!!!” From candles to muffins to decorations to coffee, pumpkins take over in a short-lived reign of glory. My very favorite Pumpkin Thing is these Pumpkin Spice Cookies with Cream Cheese Frosting, but we can’t stop there! Must pumpkin spice ALL the things! So let’s move from cookies to muffins.
These Pumpkin Cream Cheese muffins were inspired by this recipe. It always makes me scratch my head when people review recipes and say “It’s great! I made the following changes:” and proceed to detail how they changed so many things that what once was Chicken Cordon Bleu has somehow morphed into Beef Wellington (but it turned out great!) Heh. So here is my version!
These are deliciously Fall-like, not-too-sweet, dense and moist muffins. And, as you can see in the picture, they have lovely domed tops. I learned recently that the secret to baking muffins or cupcakes with high tops is to bake them for the first 5-8 minutes at a temperature from 400-425 degrees, which causes a burst of steam that lifts the tops of the muffins! Then, reduce the temperature for the remainder of the baking time. For more details, see here.
Pumpkin Cream Cheese Muffins
Cream Cheese Filling:
- 1 (8 ounce) package cream cheese, softened
- 1 egg
- 1 teaspoon vanilla
- 3 tablespoons brown sugar
- 4 tablespoons flour
- 5 tablespoons white sugar
- 3/4 teaspoon cinnamon
- 5 tablespoons cold butter
- 2 1/2 cups flour
- 1 1/2 cups white sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 eggs
- 1 1/3 cups canned pumpkin
- 1/3 cup canola oil
- 2 teaspoons vanilla extract
Preheat oven to 400 degrees. Place paper muffin liners in 24 muffin tins and set aside.
Cream Cheese Filling: Beat cream cheese until soft and completely smooth. Add egg, vanilla and brown sugar; beat until smooth. Place in refrigerator.
Streusel Topping: Mix flour, sugar, and cinnamon. Add COLD butter and cut together with pastry cutter or fork until crumbly. Place in refrigerator.
Muffin Batter: Mix together flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt. Add eggs, pumpkin, canola oil and vanilla; beat together until smooth.
Fill cups with pumpkin mixture until they’re about 1/2 full. Add 1/2 to 1 tablespoon of the cream cheese filling in the middle of the batter. Sprinkle on 1 teaspoon of the streusel topping.
For domed muffins: Bake at 400 degrees for 8 minutes, then decrease oven temperature to 375 and bake an additional 15 minutes. Makes 22-24 regular sized muffins.
And the final step: pour yourself a lovely cup of coffee and enjoy! What is your favorite pumpkin recipe? Please comment below!